| 10 | 11 | 12 | 13 | 14 |
| 1 | 15 | 29 | 44 | 58 |
|
BUTTER PECAN POPCORN
8
C. popped popcorn (about 1/3 to 1/2 C. unpopped)
Nonstick spray coating
1
2
1
1
3
/2 C. broken pecans
T. butter or margarine
/3 C. light corn syrup
/4 C. instant butter pecan pudding mix
/4 tsp. vanilla extract
Discard unpopped popcorn kernels. Spray a 17 x 12 x 2−inch roasting pan with
nonstick coating. Place the popped corn and pecans in the pan. Keep popcorn
warm in a 300ºF oven while making coating.
In a small saucepan melt the margarine or butter. Remove saucepan from heat.
Stir in the corn syrup, pudding mix and vanilla extract. Pour syrup mixture over
popcorn. With a large spoon, gently toss the popcorn with the syrup mixture to
coat. Bake popcorn, uncovered, in a 300ºF oven for 16 minutes, stirring halfway
through baking. Remove the pan from the oven. Turn mixture onto a large piece of
foil. Cool popcorn completely.
When cool, break into large pieces. Store leftover popcorn, tightly covered, in a
cool, dry place for up to 1 week. Yields 9 (1−cup) servings.
BUTTER PECAN POPCORN
8
Page
Quick Jump
|